Salad of Boiled Vegetables and Beans

Healthy eating for food lovers! Tasty, simple, and homey!

Recipe author

Servings:

Beetroot

200

Carrots

200

Potatoes

200

Sauerkraut

100

White beans

100

Onion

Pickles

Green peas

100

Sunflower oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 35 % 6 g

Carbohydrates 53 % 9 g

91 kcal

GI: 78 / 0 / 22

Cooking method

Use whatever beans you like, though I prefer red ones; soak them overnight to swell, then cook them. We also need to boil the vegetables in their skins — that's the potatoes, beets, and carrots. Once they're done, peel them and cut them into small squares. Naturally, the amounts of the ingredients I gave are all approximate. I, for one, like more beet and carrot in my vinaigrette, which makes it sweeter, while others prefer to add more potato. Next, we need to cut the onion and a fermented (or pickled — just make sure it's sour) cucumber. I add it at the very end and to taste. Now mix the vegetables with the sauerkraut and beans and dress with sunflower oil. One more little tip: if you're making this salad for guests, don't add the onion, because if the vinaigrette sits a while, it turns a bit bitter. But if it's just for your family's dinner and you know it'll be eaten that evening, then by all means add it — onions are very good for you.